Thai Salmon Salad Recipes

SALMON SALAD WITH ASIAN GINGER SESAME DRESSING

Steps:

• Place Dressing ingredients in a jar and shake well.
• Sprinkle both sides of salmon with salt and pepper.
• Heat oil in a non stick skillet over medium high heat.
• Place salmon in upside down (ie skin side up), cook for 3 minutes or until deep golden.
• Turn and cook for another 2 - 3 minutes, or until cooked to your taste.
• Remove onto plate and cool for 5 minutes.

THAI SALMON SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the dressing by combining the fish sauce, lime juice, brown sugar and chopped chiles in a small bowl; set aside.
• Place the salmon filet on a baking tray, and rub olive oil over.
• Bake for 20 minutes in the preheated oven, or until easily flaked.
• Let cool for at least 15 minutes.
• Place salmon filet into a big bowl; use fork to break salmon meat into big chunks.
• Add onion, tomato and basil; pour dressing over, and toss lightly until well mixed.
• Place mixture on lettuce leaves, and serve immediately.

FRESH SALMON WITH THAI NOODLE SALAD

Steps:

• Put a pan of water on to boil. Line a steamer with baking parchment, add the salmon fillets and scatter with a little of the orange zest. When the water is boiling, add the beans to the pan, put the salmon in the steamer on top and cook for 5 mins. Take the salmon off, and if it is cooked, set aside but add the peas and mange tout to the pan and cook for 1 min more, or if not quite cooked leave on top for the extra min. Drain the veg, but return the boiling water to the pan, add the noodles and leave to soak for 5 mins.
• Put the curry paste and fish sauce in a salad bowl with the orange juice and a little of the remaining zest and the spring onions. Drain the noodles when they are ready and add to the salad bowl, toss well, then add the chopped orange with the basil or coriander and the cooked vegetables. Tip in the juice from the fish, then toss well and serve in bowls with the salmon on top.